Plant-based recipe: Barbecue Jackfruit Sandwich

After coming across a video on Bosh, similar to the popular cooking video site Tasty (except they feature vegan recipes), I was inspired to recreate this meal, as jackfruit or langka is an affordable, easily purchased ingredient in the Philippines.

So while I was roaming the market in Bulacan, I made sure to grab some fresh jackfruit just to try out this recipe!

BBQ Pulled Jackfruit Burger

Posted by Bosh on Wednesday, June 22, 2016

What you need:

Pulled Jackfruit Sandwich

Jackfruit

Barbecue sauce (I used Mrs. Dash salt-free to control my sodium intake)

Spices: pepper, himalayan salt, onion powder

Sourdough bread* 

"Coleslaw"

Cabbage

Kewpie roasted sesame dressing

Optional

Balsamic vinegar & extra virgin olive oil (add truffle oil if you have some)

Button mushrooms

Onions

* For consistency/storage, I keep my sourdough in the freezer, making it last longer and be soft enough when toasted. I get my sourdough from Dean & Deluca Rockwell.

Method:

• Pull apart the jackfruit, or slice in shreds. It would be best if the jackfruit isn't too ripe and sweet.

• Marinade the jackfruit in the barbecue sauce and spices, cook in pan until the barbecue sauce caramelizes.

• Toast bread.

• For "coleslaw," shred cabbage, and add dressing.

• Saute mushrooms and onions.

• Assemble the sandwich by layering mushrooms, coleslaw, and pulled jackfruit barbecue.

And there you have it: as simple as that, and takes less than 30 minutes to whip the whole meal up! It's extremely filling, flavour balanced (coleslaw offsets the sweetness of the jackfruit and barbecue sauce), and nutritious! 

Who said vegetarian meals are boring?